Notes / Commercial Description:
Baudoinia is a collaboration between Brewmaster Brett Porter and John Laffler. Baudoinia is the name of a fungus that grows on barrels stored low to the ground in distillery rickhouses. Given these barrels uniqueness, they have aged Goose Island's Bourbon County Brand Stout solely in these Baudoinia covered barrels for a new spin on Bourbon County.

User Reviews

An interesting experiment, and one that fans of BCBS should love. Cuts the BCBS heat a little, dulls the vanilla that's usually present (especially 2014 BCBS), and replaces it with a more chocolatey version of the beer. Nice amount of hoppiness too, although I picked that up on the second day drinking this, so who knows. There's a tiny hint of something funky (which I assume is the fungus on the barrels) on the finish. Thanks to Beerlistman for setting this one up!

A: Looks like BCBS. It has the thinnest of head, showing a light sand color. Jet black, surface is mostly still, body is viscous/thick. Looks pretty.

S: Restrained bourbon, oak and vanilla, all wonderfully integrated, with the dark chocolate more in a support role.

T: Rich dark cocoa shows through much more than the nose, lots of woody character and delicious bourbon, medium-light sweetness, a hint of anise and coconut, and more cocoa on an exceedingly long and decadent finish. Absolutely no heat or alcohol to this, unlike fresh or a few years old BCBS.

M: Full bodied and velvety, with the light carbonation really spot on. I don't see how they could improve the mouthfeel.

O: Great complexity. Hard to exactly pinpoint how this differs from regular BCBS save for the lack of alcohol taste that BCBS often displays. Exceedingly well balanced and integrated.

This beer looks like and smells like bourbon county stout....Where it differs is ONLY on the finish at this point (From what ive heard this beer was much better a year ago)... And While I love BCBS and rate it a 5/5....this beer is just slightly under that. The finish has a subtle earthy taste to it that dissapears as it warms. Like I said, pretty much just BCBS with a minute difference d/t the type of barrel that it was aged in...I cant say don't go out of your wat to try this beer, I did and walked away with no regrets.

What a wonderful result coming out of Goose Island's barrel-aging experiment.

Chocolate, caramel, molasses, bourbon, and some nice acidity on the finish, much like raspberries or blackberries. 2012 Chicago-only release, but has popped up a few places lately - don't miss an opportunity to try this beer.

Big thanks to Mike for this rarity. This review is from an unlabeled 12oz. bottle filled from a tap. In a 3F wine glass. Reviewed from notes.

Pours pitch black and thick with no lace and no head. Huge, oily legs though. Less than average.

Nose is pretty distinct. Whole milk mixed with Bourbon County Stout. Pretty odd but its unique and still pretty appetizing.

Opens sweet chocolate and molasses. Vanilla and cream in the middle with more molasses, chocolate and just a touch of roast. Sweet and boozy at the end with a sticky, chocolate, and dark fruit aftertaste. Pretty similar to BCBS.

Full bodied with no carbonation. Oily and slick in the mouth and goes down warm and boozy. Messy finish with a sticky, lingering aftertaste. No bubbles at all is a little bit of an issue but this is the style that carries flatness well.

This is a pretty unique take on BCBS. There is a distinct earthiness and whole milk presence that I really like here and I can imagine this is pretty incredible straight off the tap. As is, still solid but the feel and look could use a bit of work.

On tap at Madison's in 8oz Goose Island rocks glasses and on tap at the Goose Island booth at the Great Taste of the Midwest, 8/10/13.

Looks basically just like the regular Bourbon County Stout. Thick, dark, oily beer with minimal lacing. Smells like rich chocolate, a little vanilla oak coconut mixture, a bit of roast malts and some burnt coffee.. the only thing that sets the nose apart from BCBS is the mild earthiness in the nose which I assume is from the fungus.. could be power of suggestion but it is so distinct that I doubt it. The taste is fairly earthy throughout, otherwise it tastes like BCBS.. I think there is a bit less of the chocolate and a bit more of the vanilla oak, that is, there is more of the barrel in this one. It is most certainly distinctive especially when tasted alongside the Coffee and Cherry Rye. I enjoyed this one probably the most of the three in this particular grouping.

"Baudoinia is a collaboration between Brewmaster Brett Porter and John Laffler. Baudoinia is the name of a fungus that grows on barrels stored low to the ground in distillery rickhouses. Given these barrels' uniqueness, they have aged Goose Island's Bourbon County Brand Stout solely in these Baudoinia covered barrels for a new spin on Bourbon County."

I had a 2012 bourbon county bottle earlier today. This is a little better. Richer, thicker. Maybe a little more chocolatey. It's the same whiskey, and I don't believe there's any flavor imparted by the fungus that grows on a barrel. But this does almost seem to have a heftier wood flavor, as if the oak were more wild, untamed. Rough edges of wood, vanilla, smoke. Almost scotch smoky whiskey character.

App- When this arrived I was a bit shocked to see the flatness behind it. Milk chocolate and browns intermixed into the glass. Was a bit still. With a swirl got a small town capped head.

Smell- This is the little brother to BCS. Much more smooth chocolates with some sweetness and oak behind it. The bourbon is much more tame and doesn't sting. Pleasant, sweet and inviting.

Taste- This was really good. A random treat that I am glad I got to tick. The main thing about this is its sneaky good. While BCS is a whole other animal in which stouts are judged. This is like your best friends sister who one day you say damn you grew up. This was smooth, creamy and balanced. Chocolate, oak and bourbon but tamed and mellow.

Mouth- A fairly creamy medium body with a smooth low/medium carbonation. The residual chocolates and malts are really balanced and smooth. Just much more drinkable than BCS.

Drink- I rated BCSas my top 5. If they bottled this and I could get it more. It would jump it. Don't even get me started on the vanilla variant either.

S: Very relaxed, balanced, and smooth - like a more chill bourbon county. Sweet barrel notes of vanilla, caramel and coconut are pronounced cleanly. Sweet chocolate and a good amount of fresh coffee.

T: Similar to the nose - a more relaxed and balanced bourbon county. Not much heat at all and no soy sauce feel at all. Very sweet vanilla, caramel and chocolate. The coffee provides a much needed bitterness.

P: Incredibly smooth - like silk. Full mouth feel, not syrupy at all

O: Great BA stout all around. Nothing really jumps out specifically that makes it unique, but nothing takes away from greatness either. Very solid

Wow! This is a big boy. Mouth feel is amazing. Smell is amazing. Taste is amazing. Appearance is amazing. I might actually like the Baudoinia a little better then the regular Bourbon County Stout. There is a sweetness that I can't get over. The alcohol will get ya however. I little Baudoinia goes a long way. Thank god for Niche Restaurant. If you can find it, get it. Only on tap.

Pitch black with no head but really coats the glass. Deep rich roast and bourbon booze on the nose. The taste is super fudgy. Rich dark bakers chocolates and some umami character that I just can't place. Maybe some spent coffee ground bitterness as well. Thick and rich mouthfeel really makes it linger well. Fantastic beer. Reminds me of a well aged bottle of BCBS.

Poura very black, looks smooth, almost identical to BCBS. I know this because I'm looking at both at the same time. Slight differences in appearance of head, with the mold version holding more consistency with less bubbles. Not much cling, decent legs, like a wine.

Smell is less bourbon, that is main difference. Basically all aroma character is just slightly reduced.

Taste is same. A little less bourbon, a little sweeter, with something that I'm not going to pretend is "mold" but something organic or natural is definitely obvious.

Feel is equal, very nice, if not perhaps a bit smoother with less bourbon character.

Overall great "alternative" to what I'm used to. I'm shocked I'm getting to try this for a second time. I'm told it's "just all over" by the bar tender. Seek it out if you're a fan of bcbs and close to Chicago. Cheers.

S - Bourbon, oak, vanilla, light chocolate. Bourbon is more muted than in regular BCBS as it doesn't play as large of a role

T - Caramel, vanilla , and bourbon up front with a light chocolate and coffee aspect as well. Light amount of oak. Reminds me of a chocolate covered caramel. Everything melds together well with this.

MF - Thick body with light sticky vanilla and caramel. The oak leaves a slightly astringent tingle on the tongue. Sweet with a creamy mouthfeel

O - Reminds me of a smoother and slightly sweeter BCBS. The caramel and vanilla makes it sweeter than normal but with less bourbon presence than the normal. This is really good and reminds me a bit of BCBS with a year or two on it.

Served on tap at smallbar. Appearance is pitch black and viscous with a tiny amount of head. Nose has luscious notes of brownies, fudge, caramel, vanilla, and chocolate. Taste is divine, rich deep cocoa with vanilla fudge and caramel. Everything is completely smooth, rich and delicious. There is literally no bite from the bourbon, just mellow vanilla and oak that integrates seamlessly. This is amazing. This enters the territory of Rare, delicious. Overall, I hope to see this again in some form or fashion.

Thanks, Kurtis. Drank this side by side with 2012 BCS. Sorry dudes - this does not taste identical to regular Bourbon County. This is quite a bit nicer - lighter on the higher alcohols, heavier on sweet milk chocolate. In contrast to the latest batch of BCS, this is mellow, ready to drink, all-around less brash and boozy. It brings all the cocoa/vanilla/bourbon goodness you'd expect, only wrapped up in a more refined, palatable package. That's not to say that 2012 BCS isn't good, but it's a hell of a lot more harsh compared to Baudoinia. I was expecting little more than a gimmick from this beer, and perhaps the barrels themselves are a gimmick, but for whatever reason it came out decidedly superior. Perhaps it's the smaller batch, more careful blend - who knows. Good shit, in any case.

From 01/21/13 notes. Was pleasantly surprised see this on tap at Revolution's brewpub after leaving Goose Island Clybourn 20 minutea earlier, where it was not on tap. Served in a snifter.

a - Pours a pitch black color with one to two inches of dark tan head and light carbonation evident. Looks awesome, just like BCS basically.

s - Smells of sweet bourbon, oak, sweet milk chocolate roasted malts, bitter chocolate, some vanilla, caramel malts, toffee, and sugar. Again, very much so like BCS, which is a good thing in my opinion.

m - Full, thick and chewy body and moderate carbonation. Very thick stout with a little bit of heat, but pretty perfect for a big stout. Does not seem like 15% ABV at all.

o - Overall a fantastic beer, though I don't see much of a difference from the normal BCS. This one might be a tiny bit sweeter and might hide the alcohol SLIGHTLY better, but not much if any, and hard to notice not drinking them side by side. That being said, if you like BCS you'll love this one, and I'd love to have it again if it popped it somewhere.

Reviewing Baudoinia from the Goose Island Beer Company out of Chicago, Illinois. Baudoinia is a variant of 2012 Bourbon County Brandy Stout that is aged low storage bourbon barrels and is named after the eponymous fungus that grows on such barrels in distillery rickhouses.

Score: 98

2012 vintage keg tap pour served in a snifter glass and enjoyed on 05/31/14 at Rockwell's 10th anniversary ice cream social. Review is from iPhone notes.

Appearance: Classic shiny, inky black/deep brown Bourbon County color. Served with a thin layer of head. Great oily legs and browning from the swirl. 4.5/5

Smell: The nose is an explosion of fudgey chocolate, oaky vanilla, bourbon, brown sugar and a little bit of cherry. 4.75/5

Taste: Vanilla and fudge, with a lasting chocolatey bourbon finish. Dark fruit on the midpalate with a kiss of cherry. Smooth bourbon backbone. Oak in the finish too. So much chocolate and vanilla, no alcohol heat. This is so much better now than it was fresh. 5/5

Mouthfeel: Full bodied, low carbonation. Creamy, viscous mouthfeel. Sweet, but in a great way and less sweet than regular Bourbon County. 5/5

Overall: As you would expect of any Bourbon County beer, this beer has aged marvelously. It has more chocolate and vanilla presence than regular Bourbon County and less alcohol character as well. The deliciousness of this beer was magnified by, and paired perfectly with, the Rockwell's homemade Founder's Rubaeus ice cream.

A: Pours an oily, opaque black with a tinge of mahogany around the edges. There is a tiny, tan head which fades to nearly nothing quickly. Lacing is quick and spotty.

S: Similar to regular Bourbon County but a little bit earthier and subtle, but no less powerful. I get notes of dark chocolate covered pretzels and minor notes of cappuccino. There is a mild, dark fruit flavor which provides some balance to the otherwise dry and roasty aromas.

T: Like a Bourbon County Fudge. I decadently rich chocolate flavor is the first thing I notice and it persists throughout the sip. Heavily roasted flavors rise to prominence in the mid-palate, and shortly thereafter are complemented by some pleasant alcohol heat. Coconut and dark raisin provide a very palatable sweet flavor. There is an earthy, almost herbal flavor here that I don't get from regular Bourbon County. The finish is lingering sweet and chocolatey with some contrasting alcohol and mild anise. Very mild alcohol flavor for 15% ABV.